Stuffed Filet of Sole

Cut a sole or flounder into four filets. Roll each one up, stuffing
with a mixture of Sautéed croutons, chopped onion, chopped celery
and fresh bacon bits. Roll around each a thin slice of half cooked
bacon and fasten with a skewer. Stand on end in a baking pan and put
a small piece of butter and a slice of lemon on each and bake until done.

Fry together for five minutes, chopped eschalots, chopped fresh parsley, chervil,
herbs, butter, salt and cayenne. Take from the fire and stir in 3 tablespoons of
lemon juice.

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